2(I will surely downvote if you give generic answer or if you miss even one of the sections mentioned below. If you don't know the answer, please skip it and let others answer it).Apply the scientific principles of Taylor to the case study and address the following issues. (5 multiplied by 2 markers) = 10 points The success of McDonald may be due to a system of science management that means that little is left to chance. The whole process of making foodstuffs and how it is prepared and supplied to customers is deliberately designed and organised by the management of the organisation, to ensure that the same high demands are still fulfilled. The management training centre provides three courses from restaurant changes management to mid management, which provide the skills required by different management stages. All personnel learn how to manage state-of-the-art catering services and familiarise themselves with McDonald's operating procedures. Details from cooking to delivery have been captured by step-by-step guidance and videotapes as standard procedures. According to McDonald's training curriculum, burger patties are correctly prepackaged and pre-measured and delivered to frozen markets. They must be of the same size and consistent. For eg, the regular hamburger patty is made of 1,6-ounce machine-cooked pure beef that contains no more than 10 percent fat. The same applies to the fries, which are delivered frozen, pre-cut and partly cooked, in order to minimise the time needed to cook them deeply in the store. As part of McDonald's preparations, other skills such as coordination, time management, confidence growth, and leadership are also established. The managers choose the "Month employee," who promotes a healthy competitive environment in the organisation. McDonald's uses an equal wage and promotion system, which recognises hard effort and encourages it. McDonald's encourages employees to do well. They also created an incentive pay system that enables their employees to gain equal net bonus benefits when they achieve or exceed their success goals. The company has now learned how to serve the menu items in the most efficient way possible. For eg, McDonald's has made a scoop for all fries bags to speed up the filling process and also ensure that there is a consistent amount of fries in the bag. The worker slips the handle of a specially manufactured scoop in a bag. The worker then scoops fries in one continuous phase until the exact calculation required by the makers is achieved. When the scoop is pulled up, and when the bag is finished, it automatically disconnects from the pole because of the weight of its material. McDonald's lets employees acquire experience in conjunction with the organisational structure of the enterprise and continuously improve their capacity to maximise productivity. They made the work simpler by grilling the burger first and adding salads and tomatoes, mustard, and other toppings before rolling it up and wrapping it. We can see that this is a breakdown and that doing another job enhances efficiency while also generating expert tools. Since McDonald's was forced to re-design the menu, it is clear that organisations need to face various challenges and innovations. Administrators must be aware of client experience, innovation and sustainability while preparing, organising, directing and managing an organisation. McDonald's had to deal with increasing market competition among other companies. As a consequence, managers have achieved the importance of sustainability and efficiency for long-term growth and continuity of business activities. 1. What are Mc Donald's generic food processing procedures? 2. How will Mc Donald prepare staff to easily please consumers? 3. What would the Mc Donald's "Employee of the Month"